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What does fresh food mean?
Why do we eat fresh foods?
Are fresh foods frozen or preserved?
Fresh food is food which has not been preserved and has not spoiled yet. For vegetables and fruits, this means that they have been recently harvested and treated properly postharvest; for meat, it has recently been slaughtered and butchered; for fish, it has been recently caught or harvested and kept cold.
Oct 22, 2014 · Fresh foods are not frozen or preserved in any way. They are sourced locally and are able to retain their nutritional value and flavor while being thoughtfully prepared that very day. What is not highlighted by many food labels or manufacturers are all the hidden ingredients – from added sugar , sodium, and unpronounceable preservatives, to ...
Oct 16, 2023 · What Is Fresh Food? There is no singular, finite definition of fresh food. It often refers to food items that come straight from the source. Fresh food is typically minimally processed, meaning it is harvested and sold with very little or no preservatives or additives. How Important Is Fresh Food? A healthy diet relies heavily on fresh ingredients.
- Harvest, Processing and Transportation
- Some Vitamins Are Lost During Processing of Frozen Produce
- Nutrients in Both Fresh and Frozen Produce Decline During Storage
- Fresh vs Frozen: Which Is More Nutritious?
- Frozen Produce May Contain More Vitamin C
- Take Home Message
Fresh Fruit and Vegetables
Most fresh fruits and vegetables are picked before they are ripe. This allows them time to fully ripen during transportation. It also gives them less time to develop a full range of vitamins, minerals and natural antioxidants. In the US, fruits and vegetables may spend anywhere from 3 days to several weeks in transit before arriving at a distribution center. However, the USDA states that some produce, such as apples and pears, can be stored for up to 12 months under controlled conditions before being sold. During transportation, fresh produce is generally stored in a chilled, controlled atmosphere and treated with chemicals to prevent spoiling. Once they reach the supermarket, fruits and vegetables may spend an additional 1–3 days on display. They’re then stored in people’s homes for up to 7 days before being eaten. Bottom Line: Fresh fruit and vegetables are often picked before they are fully ripe. Transportation and storage can take anywhere from 3 days and up to 12 months for some types of produce.
Frozen Fruit and Vegetables
Fruits and vegetables that will be frozen are generally picked at peak ripeness, when they’re the most nutritious. Once harvested, the vegetables are often washed, blanched, cut, frozen and packaged within a few hours. Fruits tend not to undergo blanching, as this can greatly affect their texture. Instead, they can be treated with ascorbic acid (a form of vitamin C) or added sugar to prevent spoiling. Usually, no chemicals are added to produce before freezing. Bottom Line: Frozen fruit and vegetables are generally picked at peak ripeness. They are often washed, blanched, frozen and packaged within a few hours of being harvested.
Generally speaking, freezing helps retain the nutrient content of fruits and vegetables.
However, some nutrients begin to break down when frozen produce is stored for more than a year (2).
Certain nutrients are also lost during the blanching process. In fact, the greatest loss of nutrients occurs at this time.
Blanching takes place prior to freezing, and involves placing the produce in boiling water for a short time — usually a few minutes.
This kills any harmful bacteria and prevents the loss of flavor, color and texture. Yet it also results in the loss of water-soluble nutrients, such as B-vitamins and vitamin C.
However, this doesn’t apply to frozen fruits, which don’t undergo blanching.
Shortly after harvesting, fresh fruits and vegetables start to lose moisture, have a greater risk of spoiling and drop in nutrient value.
One study found a decline in nutrients after 3 days of refrigeration, when values fell to levels below those of frozen varieties. This is most common in soft fruits (8).
The vitamin C in fresh vegetables begins to decline immediately after harvesting and continues to do so during storage (2, 5, 9).
For example, green peas have been shown to lose up to 51% of their vitamin C during the first 24–48 hours after harvesting (9).
In vegetables stored chilled or at room temperature, antioxidant activity declined (5).
However, although vitamin C can be easily lost during storage, antioxidants like carotenoids and phenolics may actually increase.
Results from studies that have compared the nutrient content of frozen and fresh produce vary slightly.
This is because some studies use freshly harvested produce, which removes the effects of storage and transport time, while others use produce from supermarkets.
Additionally, differences in processing and measuring methods can influence results.
However, in general, the evidence suggests that freezing can preserve nutrient value, and that the nutritional content of fresh and frozen produce is similar (2, 7, 11).
When studies do report nutrient decreases in some frozen produce, they are generally small (3, 8, 12).
Furthermore, levels of vitamin A, carotenoids, vitamin E, minerals and fiber are similar in fresh and frozen produce. They’re generally not affected by blanching (11).
Frozen produce may contain higher levels of certain nutrients.
This is most commonly seen in studies that compare frozen produce with fresh varieties that have been stored at home for a few days.
For example, frozen peas or spinach may have more vitamin C than supermarket-bought fresh peas or spinach that have been stored at home for several days (13).
For some fruits, freeze drying resulted in higher vitamin C content, when compared to fresh varieties (14).
Additionally, one study suggests that the processes undertaken to freeze fresh produce may increase fiber availability by making it more soluble (3).
Bottom Line:
Freshly picked fruits and vegetables straight from the farm or your own garden are of the highest quality.
However, if you are shopping at the supermarket, frozen produce may be equal to, or in some cases, even more nutritious than fresh varieties.
At the end of the day, frozen fruit and vegetables are a convenient and cost-effective alternative to fresh options.
It’s best to choose a mix of fresh and frozen produce to ensure you get the best range of nutrients.
- Improves the Health of Your Eyes. Its normal for our generation to have screen time of 9-10 hours (phone and computer included) every day. And still, eye health is never on the top of our minds.
- Lowers the Risk of Heart Diseases. Everyone knows how fatal various heart diseases can be. And yet only a few are ready to change their diet for the good.
- Fights Against Chronic Inflammation. Mild inflammation can be good for the human body. It is the body's natural response when you are injured. But chronic inflammation can be harmful to you.
- Maintains Blood Pressure Level. Thanks to the modern lifestyle, more and more people are suffering from high blood pressure today. Often, the processed food that you eat in the market contains too much salt.
Jun 7, 2024 · Fiber-rich foods include whole grains, dried beans, and fresh fruits and vegetables. A healthy diet contains a balanced mix of different foods that together provide all essential nutrients . Malnutrition is the lack of a balanced diet .
May 19, 2021 · Real food is whole, single-ingredient food that is low in additives and rich in nutrients. Learn 21 reasons why real food is the key to good health.
